Recipe courtesy of Nicky Marcelin
Conch Ceviche Scallop Crudo Hybrid
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 241
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 26 g
- Cholesterol
- 58 mg
- Sodium
- 857 mg
This recipe is neither a crudo nor a ceviche; it is an interpretation and hybrid of the two. This is one of those recipes that came together after the proper peppers never came for a classic ceviche. I took the base knowledge of how to make a proper leche de tigre and interpreted that in this dish.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 241
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 26 g
- Cholesterol
- 58 mg
- Sodium
- 857 mg
Ingredients
Directions
- Combine the ice water, garlic, shallots, lemon, lime and orange juices, habanero and papaya juice in a blender and puree until smooth. The consistency should be thin and loose. Season with salt and pepper.
- Wash and pat dry the scallops. Thinly slice and reserve in the fridge.
- Add the conch to half of the marinade; the remaining marinade can be reserved in the fridge for up to a week to utilize for grilled summer seafood or another batch of ceviche.
- Divide the sliced scallops between low bowls and serve the marinated conch on top. Top with the sliced pimentos and a drizzle of olive oil.
Cook’s Note
The conch should smell fresh and clean when purchased.
